"How is VG-10 different from that steel?" is a question that always comes up when choosing a knife. On this page, Hayashi Hardware, founded in 1872, takes VG-10 as the reference point and goes through how it differs from the steels it is most often compared with, one by one. The figures are approximate, based on manufacturers' published values and general references, and even the same steel varies in hardness depending on heat treatment.
First, Where VG-10 Stands
VG-10 (V金10号) is a stainless cutlery steel made by Takefu Special Steel in Fukui Prefecture. It contains about 1.0% carbon and about 15% chromium with added cobalt, and is hardened to HRC 60–62. It combines rust resistance with sharpness that comes close to carbon steel, and it has become the benchmark for high-end Japanese stainless knives. For the basics, see What Is VG-10?
Comparison at a Glance
| Steel | Hardness (approx. HRC) | Rust resistance | Edge retention | Ease of sharpening | Compared with VG-10 |
|---|---|---|---|---|---|
| VG-10 | 60–62 | ◎ | ◎ | ○ | — |
| AUS-8 | 58–59 | ◎ | ○ | ◎ | A step softer and easier to sharpen. Also more affordable |
| AUS-10 | 59–61 | ◎ | ○–◎ | ○ | Carbon content close to VG-10. Contains no cobalt |
| Ginsan (Silver #3) | 60–62 | ○ | ◎ | ○ | Contains no molybdenum and sharpens much like carbon steel. Common in Japanese-style knives |
| VG-1 | 58–60 | ○ | ○ | ○ | A sibling of VG-10. No cobalt and less molybdenum |
| Molybdenum vanadium steel (mass-market) | 55–58 | ◎ | △ | ◎ | A generic term, common in affordable home knives. Softer than VG-10 |
| SLD (SKD11 equivalent) | 60–63 | △ | ◎ | △ | A tool steel. With 12% chromium it is "semi-stainless" and should be treated more like carbon steel |
| 440C | 57–59 | ◎ | ○ | ○ | Common in knives made outside Japan. High chromium makes it rust-resistant, but its hardness is modest |
| Shirogami #2 (White #2, carbon steel) | 60–62 | × | ◎ | ◎ | Rusts, but is easy to sharpen. Requires regular care |
| Aogami #2 (Blue #2, carbon steel) | 62–64 | × | ◎ | ○ | Shirogami with added tungsten and chromium for better edge retention |
One by One: How VG-10 Differs from Each Steel
VG-10 vs. AUS-8
AUS-8, made by Aichi Steel, contains about 0.75% carbon. It is softer than VG-10 (HRC 58–59), easier to sharpen and less prone to chipping. VG-10 holds its edge longer. If you are just starting to learn to sharpen, choose AUS-8; if you would rather sharpen less often, choose VG-10. For more, see AUS-8 vs. VG-10.
VG-10 vs. AUS-10
AUS-10 is a step up from AUS-8, with carbon raised to about 1.0%, which brings its hardness and edge retention close to VG-10. The difference is cobalt: VG-10 uses cobalt to boost its hardness. In practice the gap is small; between knives of the same shape, the maker's heat treatment and edge work make a bigger difference.
VG-10 vs. Ginsan (Silver #3)
Ginsan, from the Hitachi Metals family of steels, is a stainless steel that sharpens much like carbon steel (hagane), which makes it a favorite of Japanese-knife craftsmen. Because it contains no molybdenum, it is slightly more prone to rust than VG-10, but it takes to the whetstone very well. A common rule of thumb is Ginsan for single-bevel Japanese knives and VG-10 for double-bevel home knives.
VG-10 vs. VG-1
VG-1, also made by Takefu Special Steel, is VG-10 without the cobalt and with less molybdenum. It is a step less hard and more affordable. Our original Namimai (波舞) is VG-1 Damascus. It is plenty sharp for home use, and easier to sharpen.
VG-10 vs. Molybdenum Vanadium Steel
"Molybdenum vanadium steel" is not a specific steel but a generic term for stainless steels with added molybdenum and vanadium. Most home knives sold at mass-market stores use it. With less carbon, it is soft (HRC 55–58): easy to sharpen and rust-resistant, but it does not hold its edge as long. VG-10 also contains molybdenum and vanadium, but it differs in its carbon and cobalt content.
VG-10 vs. Cobalt Alloy Steel
"Cobalt alloy steel" is also a generic term, meaning stainless steel with added cobalt. Because VG-10 itself contains about 1.5% cobalt, some manufacturers label VG-10 as "cobalt alloy steel." In other words, the term often refers not to a different steel but to the very same one.
VG-10 vs. SLD (SKD11 Equivalent)
SLD is originally a tool steel used for dies and molds. With about 1.5% carbon and about 12% chromium, it is very hard and holds an edge well, but its chromium falls short of the threshold for stainless steel (13%), so its rust resistance sits between carbon steel and stainless. It is for professionals who put sharpness first; at home, VG-10 is easier to handle.
VG-10 vs. 440C
440C is an American standard steel with a high chromium content (16–18%) that makes it very rust-resistant. Its hardness (HRC 57–59) is lower than VG-10's, and it is widely used in knives made outside Japan. In kitchen knives, VG-10 takes a thinner, keener edge.
So Which Should You Choose?
- Rust resistance and sharpness together: VG-10 (in our range, Kurokage)
- Ease of sharpening and price: AUS-8 (INOX Wa), VG-1 (Namimai)
- Carbon-steel sharpness, with the care that comes with it: Aogami #2 and Aogami Super (Kuroiki and Kurotsuchi)
Frequently Asked Questions
Q. Are V金10号 and VG-10 the same?
Yes. V金10号 (V-Kin No. 10) is the original Japanese name, and VG-10 is how it is written for markets outside Japan.
Q. Is a higher number a better steel?
No. The numbers in VG-1/VG-10 and AUS-8/AUS-10 are grade designations, not a ranking of hardness or performance.
Q. If two knives are both VG-10, will they cut the same?
No. Heat treatment and edge work make a big difference to sharpness. The steel is simply the name of the material; how the knife turns out depends on the maker.